Let's start with the cream! Put the milk in a large pot and add the sliced vanilla bean in it. Bring to a boil. Once it boils remove from the heat and set it aside. With a mixer beat in high speed the egg with the 140g of sugar until they are white and doubled in size. Add the flour, semolina, the corn oil and the lemon zest and beat a little more till the ingredients are combined. While beating in medium speed, add slowly the warm milk. Once the whole milk is added, stop beating and transfer the mixture back to the pot. Return on the stove and bring to a boil on medium heat while continuously whisking the bottom of the pot. Once the mixture starts boiling and it becomes thick remove form the stove and place it in a bowl. Put a plastic wrap on top so you can avoid having a thick crust forming while it cools. Let it cool completely outside and then put it in the fridge so it becomes cold. While the mixture is cooling it is time to make the phyllo dough. Preheat the oven to 180 Celsius. Line a large baking tray with baking sheet and set aside. Cut the phyllo dough in the sizes instructed. Grind the walnuts with the brown sugar in the food processor until they are fine. Time to assemble the phyllo sheets. Place two phyllo sheets on a flat surface and brush with corn oil. Sprinkle one teaspoon of the walnut mixture evenly. Add one phyllo dough and brush with oil again. Add another teaspoon of walnuts. Place one more slice of phyllo on the top and brush again with oil. Add one more teaspoon of walnuts and finally, add one slice of phyllo brush it with oil and another slice of phyllo and brush again with oil. So basically you have two layers of phyllo in the bottom, two on top, and two in the middle. Place the layers on the tray and make the rest of the phyllo as described before. Once you have made all the phyllo layers place one layer of baking sheet on top of the dough and baking beans, or you can use regular beans, on top to keep the dough from rising. Place it in the oven and bake for 10 minutes or until golden brown. Once ready, remove form the oven and remove the top layer of baking sheet with the baking beans so there is not moisture trapped while it is cooling down. Let it cool down completely. Time to assemble your dessert. Make sure everything is cold when you are ready to assemble. First take the cream out of the fridge and beat it in medium speed to make it fluffy again. Once ready, place it in a piping bag. if you don't have one you can just add it with a spoon. Place one of the sets of phyllo on a plate. Pipe three layers of the cream lengthwise on top of the phyllo. Add another set of phyllo cream again. Add another set of phyllo and cream, and finish with a set of phyllo on top. Your dessert will have 4 layers of the phyllo you have baked. Garnish with icing sugar and cinnamon. Do three more pieces like these. Enjoy!